In the realm of culinary delights, there exists a dish that captivates the senses and tantalizes the taste buds with its vibrant hues and captivating flavors. Sancocho amarillo, a traditional dish of Colombian origin, is a delectable symphony of flavors, colors, and textures that has earned its place as a beloved national treasure. A hearty and satisfying stew, sancocho amarillo showcases the bounty of fresh ingredients found in Colombia's diverse landscape, immersing diners in a culinary journey that celebrates the nation's rich cultural heritage.
Here are our top 9 tried and tested recipes!
PUERTO RICAN SANCOCHO
This is my mom's Puerto Rican comfort soup. The mix of vegetables and herbs is an influence of the Spanish Canary Island ancestors of some Puerto Rican families. The soup was adjusted to the vegetables available in Puerto Rico by the addition of corn and pumpkin. In the Canary Islands of the 1700s, corn was only fed to farm animals! In Puerto Rico, some cooks now add ginger root, chile pepper, cumin, and other ingredients but I believe it destroys the original rich natural vegetable taste. Similar Spanish sancocho recipes were passed on to other Spanish colonies such as Columbia. Serve hot with bread to soak up the delicious flavor.
Provided by nydiah
Categories Soups, Stews and Chili Recipes Stews Beef
Time 3h
Yield 12
Number Of Ingredients 24
Steps:
- Heat olive oil in a large pot over medium-low heat; add onion, garlic, cilantro, white pepper, oregano, and salt. Cook and stir until onion is browned and very tender, about 20 minutes. Add stew meat; cook and stir until meat is browned on all sides, 5 to 7 minutes.
- Pour enough water over meat mixture to fill pot 3/4 full; add tomato sauce and beef bouillon.
- Mix green beans, carrots, celery, chayote squash, white beans, cabbage, green banana, yellow plantain, llautias, potatoes, pumpkin, corn, and green bell pepper (in this order), cooking and stirring after each addition. Cook until all the vegetables are tender and stew has formed a rich broth, 2 to 3 hours. Add more water or salt if needed.
Nutrition Facts : Calories 424.1 calories, Carbohydrate 73.8 g, Cholesterol 30 mg, Fat 7.8 g, Fiber 9.5 g, Protein 19.4 g, SaturatedFat 2 g, Sodium 275.6 mg, Sugar 8.2 g
TRUE DOMINICAN SANCOCHO (LATIN 7-MEAT STEW)
My fiance is from the D.R. and his mother has made me some amazing food! The first time she made sancocho I fell in love with it. It is often made with 7 different meats for a special festivity or holiday. I have simplified the meats in my version, but don't be afraid to use many kinds; this is my mimicked recipe. Great by itself or served the traditional way over rice. Super filling and even better the next day.
Provided by porchia
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 4h15m
Yield 12
Number Of Ingredients 26
Steps:
- Mash garlic, oregano, and 1 teaspoon salt together in a bowl.
- Douse chicken, beef, and pork with lemon juice in a large bowl. Drain half the liquid. Mix the mashed garlic, half of the onions, 2 tablespoons vegetable oil, and vinegar into the meat mixture.
- Heat the remaining 1/2 cup vegetable oil in a large skillet over medium-high heat. Add the meat mixture in batches and cook until browned on all sides, 15 to 20 minutes.
- Transfer the browned meats into a large pot. Add half of the water, chicken broth, beef consomme, 2 bouillon cubes, and 1 teaspoon salt. Bring to a boil; reduce heat to low and simmer, covered, until meats are more than halfway cooked through, about 40 minutes.
- Combine pumpkin, sweet potatoes, eddeos, yuca, potatoes, plantains, corn, celery, carrots, green pepper, cilantro, and adobo seasoning in the simmering pot. Return soup to a boil. Reduce heat to low and continue simmering until the sancocho is thick and the root vegetables are soft, 1 to 2 hours. Stir in the remaining half of the water by gradual increments to replace any evaporated liquid.
Nutrition Facts : Calories 497.3 calories, Carbohydrate 53.5 g, Cholesterol 60.2 mg, Fat 22.8 g, Fiber 8.1 g, Protein 23.7 g, SaturatedFat 5.4 g, Sodium 1089.8 mg, Sugar 12.7 g
SANCOCHO AMARILLO
Sancocho means to parboil, but most often refers to a soup, usually made with chicken and yuca (cassava) and plantains. The reason it got the name Sancocho is that it is cook relatively fast and at a high temperature, or in a pressure cooker. This version is called Amarillo (yellow) because it includes ingredients (turmeric, annatto seeds) to make the broth appear yellowish. They are optional, of course. If you cannot find some of the vegetables, just double up on what you can find. I put the batata in parenthesis next to the yautia because it is not in the database at all. You can use both if you can find them.
Provided by threeovens
Categories Clear Soup
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- In a pressure cooker, place oil and annatto seeds and cook, over low heat while preparing the sofrito; remove annatto seeds and discard.
- To prepare the sofrito, place the onions and peppers in a food processor and chop fine.
- After removing annatto seeds, add sofrito, cumin, turmeric, salt and pepper; increase heat to medium and cook until softened, about 5 - 10 minutes.
- Add broth, water (or bouillon cubes and water), chicken, vegetables, Recaito (or chopped cilantro), and bay leaf.
- Place cover on pressure cooker and increase heat to medium high.
- Cook until it goes psish, about 30 minutes; reduce heat to low and cook about 15 minutes more.
- Release pressure, then remove cover and check vegetables and chicken to doneness; adjust seasonings.
- Remove corn and cut into 6 rounds; garnish with green onions and fresh herb of your choice; swirl in butter, if desired and aji (Recipe #377331) or Tabasco sauce, if desired.
- NOTE: If you do not have a pressure cooker, just use a large Dutch oven with a tight fitting lid. Cook on medium high heat. It will take longer to cook and you may need to add water to maintain a goodly amount of broth.
Nutrition Facts : Calories 436, Fat 20.6, SaturatedFat 5.2, Cholesterol 79, Sodium 598.5, Carbohydrate 39.8, Fiber 4.4, Sugar 8.2, Protein 23.6
SANCOCHO RECIPE (LATIN AMERICAN STEW)
This sancocho recipe is the ultimate Latin American stew with loads of root vegetables, different cuts of meat and more simmered until tender, so hearty and delicious.
Provided by Mike Hultquist
Categories Main Course Soup
Number Of Ingredients 18
Steps:
- Heat the oil in a large pot or Dutch oven to medium heat and add the peppers and onions. Cook for 5 minutes to soften, stirring.
- Add the garlic and cilantro and stir. Cook for 1 minute.
- Add the beef, pork and chicken pieces with the oregano. Cook for 10 minutes, stirring occasionally, to brown the meats.
- Add the corn, yuca, yam, squash and plantains (and any other root vegetables you're using).
- Add tomato sauce and enough water or stock to cover. Adjust with salt and pepper. Cover and simmer for 2.5 to 3 hours, or until the meats are very tender.
- Remove the plantains from the stew and mash them slightly in a separate bowl. Return to the pot and cook another 2 minutes.
- Serve with white rice and crusty bread.
Nutrition Facts : Calories 428 kcal, Carbohydrate 46 g, Protein 35 g, Fat 12 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 97 mg, Sodium 266 mg, Fiber 6 g, Sugar 11 g, UnsaturatedFat 7 g, ServingSize 1 serving
SANCOCHO
Sancocho saved me. I was six years old when I first came to the mainland. I didn't speak a lick of English and I missed Puerto Rico terribly. I didn't understand what winter was or why the cold never seemed to go away. My mother would make this hearty stew and it would take me right back to my Abuela's house in San Juan. Every family has their version of sancocho, some making it with chicken and tripe, others with pork or goat. This one is FROM my Abuela Alicia, WHO LOVED making her sancocho with oxtail. I love making it with oxtail too, but feel free to use chuck or bone-in short ribs. The preparation is relatively simple, but the cooking time is a little over three hours. So be patient and enjoy the way it perfumes your entire household. Trust me; the wait is worth it.
Provided by Food Network
Time 3h25m
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- To make the recaito, process the onion, bell pepper, frying pepper, garlic and 1 tablespoon of the olive oil in a blender until it resembles a very chunky sauce. Add the cilantro and blend until the sauce is combined and has a slightly chunky consistency, about 30 seconds. Set aside 1/2 cup of the recaito you've just made and freeze the rest for future preparations.
- Add the remaining olive oil to a very large, heavy-bottomed soup pot over medium-high heat. Dry the oxtails and add salt and pepper. Brown the oxtails in batches, 2 to 3 minutes per side. Remove and set aside on a plate or platter.
- Remove excess fat from the pot you browned the oxtails in, leaving about 2 tablespoons in the pot. Add the reserved 1/2 cup recaito and saute until fragrant. Add the adobo, oregano and bay leaves, then stir in the tomato sauce and saute for 1 minute. Add the red wine and chicken stock and bring to a boil. Taste the broth and add salt and pepper to taste, remembering that as the broth reduces it will become saltier; don't go overboard. Add the oxtails back to the pot. Lower the heat and cover the pot, leaving the lid slightly cracked. Simmer until the meat is beginning to become tender and fall apart, about 2 hours.
- Skim the fat off the top of the stew. Add the potatoes, yucca, plantains, pumpkin and corn. Top with more chicken stock, if necessary, to cover all the vegetables. Put the lid back on and simmer until the root vegetables are tender, 30 to 45 minutes.
- Taste the broth, season with salt and pepper and garnish with cilantro leaves. Serve with a side of rice if desired.
SANCOCHO
Sancocho, a word often used as slang by Puerto Ricans to mean a big old mix of things, is a rustic stew eaten across the Caribbean and made with every imaginable combination of proteins and vegetables. My father cooked his with beef, corn and noodles; my mom with chicken breasts, lean pork and sweet plantains; my grandmother with beef, pork on the bone and yautia. As such, I've rarely used a recipe, so this one is based largely on observation, taste memory and what I like. Pretty much every ingredient can be swapped out, and it also makes for a sumptuous vegetarian dish without meat. Sancocho epitomizes the resilience of Puerto Rican people, as it is often prepared in times of crisis - such as after a hurricane - and made with whatever you have on hand.
Provided by Von Diaz
Categories meat, soups and stews, vegetables, main course
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Peel and cut the yuca, yautia, green plantain and yellow plantain into 1-inch pieces. Scrape out the seeds, then chop the calabaza, skin on, into 1-inch pieces. Put each ingredient in a separate bowl, adding water to cover vegetables in order to prevent them from turning brown while you prepare the rest of the soup.
- Husk the corn, then slice it into 2-inch-thick segments. Set aside.
- Season pork (or beef) and chicken with 1/2 tablespoon salt and 1/4 teaspoon black pepper.
- Heat 1 tablespoon oil in a large pot over medium-high. Add the pork and brown on all sides for 5 minutes. Using a slotted spoon, transfer to a clean, large bowl, then add the chicken to the same pot, and brown on both sides for another 5 minutes, adding oil as needed if the pot gets dry. Transfer with a slotted spoon to the same bowl as the pork.
- Reduce heat to medium and add sofrito to the pot, scraping up any browned bits of meat and incorporating them into the mix. Cook for 5 to 7 minutes, until liquid has evaporated and mixture darkens in color.
- Return the pork, chicken and any accumulated juices to the pot. Add the stock, bay leaves and remaining 1 tablespoon salt, and bring to a boil over high heat. Once simmering, reduce heat to medium-low and cook uncovered for 15 minutes, stirring occasionally.
- To keep the vegetables from falling apart, add each one in order of firmness, cooking each for 5 minutes before adding the next. Begin with the yuca, then yautia, green plantain, yellow plantain, calabaza and corn, cooking the yuca for a total of 30 minutes and the corn for only 5 minutes.
- Add chorizo and stir well to incorporate. Cook for another 10 to 15 minutes over medium-low heat until meat and vegetables are tender and break easily with a fork. Because of all the starches and meat in this dish, this stew tends to be thick and rich. Some of the vegetables will fall apart, giving it a porridge consistency. This is a good thing.
- Adjust salt to taste, and serve with fresh bread or white rice on the side.
MAMA GUILLA'S SANCOCHO RECIPE BY TASTY
Here's what you need: olive oil, yellow onion, green pepper, fresh cilantro, garlic, white cooking wine, diced tomato, tomato sauce, sofrito, recaito, spanish green olive, ground cumin, salt, pepper, chuck roast, chicken broth, water, chicken drumstick, corn, russet potatoes, yucca, plantains, avocado, white rice, lime wedge
Provided by Betsy Carter
Categories Dinner
Yield 8 servings
Number Of Ingredients 25
Steps:
- Heat the olive oil in a large pot over medium heat.
- Add the onion, green pepper, cilantro, and garlic. Cook until the onions are translucent, about 5 minutes.
- Add the cooking wine, diced tomatoes, tomato sauce, sofrito, recaito, Spanish olives, cumin, salt, and pepper. Stir for 2-3 minutes to allow the flavors to meld.
- Add the stew beef. Increase the heat to high and cook for 2-3 minutes, until the meat is cooked through.
- Add the chicken broth and water. Stir to combine. Add the chicken, corn, potatoes, and yuca. Stir well. Cover and cook over medium-high heat for about 45 minutes, stirring occasionally, until the meat is tender and the potatoes are softened.
- Reduce the heat to low and add the plantains. Simmer uncovered for 15 minutes, until the plantains are tender.
- Garnish the soup with cilantro and serve with halved avocados, rice, and lime wedges, if desired.
- Enjoy!
Nutrition Facts : Calories 817 calories, Carbohydrate 106 grams, Fat 28 grams, Fiber 8 grams, Protein 35 grams, Sugar 22 grams
SANCOCHO
Dominican meat and vegetable stew
Provided by Daisann Mclane
Categories dinner, main course
Time 2h30m
Yield Six to eight servings
Number Of Ingredients 21
Steps:
- Place the water in a large saucepan and add the meats, garlic, onion, cilantro, peppers, oregano, salt, pepper and Tabasco. Cook over medium heat until the meat is soft, about 45 minutes to 1 hour.
- Remove the pork chops with a slotted spoon. Remove the bones and return to the pan. Add the pumpkin and the corn and simmer for 15 minutes. Add the yams, plantains, yuca, batata and yautia, and continue to simmer until the tubers soften and thicken the broth, about 1 hour and 15 minutes. Taste and adjust seasonings and add vinegar and additional Tabasco, if desired. Serve with white rice and avocado.
SANCOCHO (PUERTO RICAN MEAT STEW) RECIPE BY TASTY
Here's what you need: stew meat, sofrito, cooking oil, water, tomato sauce, sazon seasoning, medium yuca root, carrots, corns, big taro root, japanese yam, pumpkin, all purpose seasoning, salt, pepper
Provided by Jessie Mundo
Categories Dinner
Yield 6 servings
Number Of Ingredients 15
Steps:
- Season the meat with all purpose seasoning and boil for 35 minutes in a deep pot.
- Drain the meat and lower heat to medium.
- Add the sofrito, oil, and sazón. Stir 2-3 minutes until the meat browns and all the ingredients come together.
- Add the tomato sauce and cook for 1-2 minutes.
- Add water and mix well.
- Add all the vegetables, stir, and let simmer for 35-45 minutes.
- Taste after 25 minutes and add more sazón or salt and pepper to taste.
- Serve warm.
Nutrition Facts : Calories 299 calories, Carbohydrate 60 grams, Fat 5 grams, Fiber 4 grams, Protein 3 grams, Sugar 5 grams
Tips:
- Use high-quality ingredients for the best flavor.
- Don't skip the step of browning the meat. This adds a lot of flavor to the soup.
- Be generous with the seasonings. Sancocho should be flavorful and slightly spicy.
- Add the vegetables in stages, so that they cook evenly.
- Don't overcook the soup. The vegetables should be tender, but still have a little bit of bite to them.
- Serve sancocho with a side of rice, avocado, and hot sauce.
Conclusion:
Sancocho is a delicious and hearty soup that is perfect for a cold winter day. It is also a great way to use up leftover chicken or beef. With its simple ingredients and easy-to-follow instructions, sancocho is a dish that anyone can make at home. So next time you're looking for a comforting and flavorful soup, give sancocho a try. You won't be disappointed!
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